How much time to cook squid so that the clam meat melts in your mouth

Unusual decapod cephalopods are record holders for the content of vitamins PP and B6. These substances in squid even more than in fish. In addition, their meat contains minerals that contribute to the intensive secretion of gastric juice. And as a result - high-quality digestion of food and the smooth operation of the gastrointestinal tract.

Unconditional benefit

Shellfish meat is a storehouse of proteins: 18 grams of protein is needed per 100 g of product, which is the basis for building new cells and helps build muscle tissue. That's why this seafood is so loved by the regulars of the gyms. The set of vitamins contained in squid is also impressive and varied. They have almost everything that the human body needs for normal functioning - from iodine and iron to manganese and potassium. The latter should be said separately. Without this substance, the heart muscle is unable to pump blood efficiently. It is potassium that helps the heart "pump" work clearly and smoothly, like a clock.

Well, and as a control shot an interesting fact: there is practically no fat in squid! Athletes and diet aficionados can rejoice, as clam meat is one of the few delicacies that you can safely enjoy even during fasting days.

Choose carefully

A master class on "How to cook squid for salad and other dishes" begins with a competent choice of seafood. In most domestic supermarkets, this delicacy is sold frozen. And it is extremely important to know that the squid carcasses were frozen only once, and not more. There is always a risk of acquiring a product that has been improperly stored, thawed, and then frozen again. Therefore, before you go to the checkout counter with a bag full of carcasses, carefully examine the seafood that you are going to buy. Point out four key points.

• The form. Squid carcass should be flat, not crumpled. If the fillet is twisted, this is a clear sign that the product was not properly stored. Apparently, he was subject to unscheduled defrosting, and after that he was frozen again. There can be no other reason for the warped form of squid. Moreover, it is not only aesthetics. Violation of storage rules leads to the fact that seafood acquires a slight bitterness and may smell like old fish. If the squid foams in a pan during cooking, then its quality really leaves much to be desired.
• Density. The mollusk carcass should not creep in the hands. And if this happens, then you are holding the old filet. Fresh squid fillet is dense, pleasant to the touch, glossy, devoid of any damage and bumps.
• Colour. Fresh mollusk has a brown top with a slight pink. The gray color with a violet tint is considered acceptable. The inside of the fillet should be white - no options.
• The presence of skins. Some people prefer to buy squid already peeled, devoid of top skin. Allegedly, at home, you do not have to clean such squids from the film. This is not entirely correct. First, the skin is the only indicator that can point you to stale goods.And secondly, cleaning seafood is a matter of seconds.

Clean without problems

It is easy to clean the sea mollusk from the film with a suck. But if you have a frozen product at your disposal, you will need to first defrost it. In no case do not use warm, and even more so hot water for defrosting. Any, even the most insignificant heat treatment of the fillet will lead to its damage. The result will be sad: squid rings will become rubbery and unstable for human teeth.

Before cooking ...

For defrosting, simply lay the carcasses in a deep dish and place on the lower tier of the refrigerator. After some time, the product will be fully prepared for the preparation of delicacies. We carry out cleaning in five stages.

1. We take the thawed carcass and with one hand we firmly press it to the cutting board.
2. Using your fingernail or with a small knife, gently pry off the upper skin with your second hand. Groping the edge, the rest of the skin will be removed easily, like a stocking.
3. In the same way, we clean the clam wings.
4. We take out the inside of the chitin plate and the adjacent internal organs.
5. We wash the fillet under cold running water - first from the outside, and then from the inside.

... or after her

You can clean the squid even after cooking. The technology for preparing unpeeled mollusks is exactly the same as the cooking of peeled fillets. But know: to eliminate the skin from the upper side will have to be anyway. This squid element is unsuitable for food. After heat treatment, the carcass must be washed under running water and with a slight movement to remove what should not be on it.

How to cook squids so that they are soft

How to boil squid and is it necessary to salt during cooking? On the World Wide Web, you can find many recommendations stating that boiling squids after boiling water is necessary from five to eight minutes. This is another myth that has caused thousands of spoiled dishes. In fact, you need to cook peeled squids very quickly - less than a minute. After all, even a few extra seconds that the mollusk spent in boiling water will make its meat tasteless and tough.

10 Seconds…

Feature. It seems to many that 10 seconds is negligible. In fact, this time is enough for the squid meat to reach readiness. Understanding the correctness of this method of heat treatment comes, as a rule, after several culinary failures with capricious seafood. But the fact remains: prolonged “bathing” of squid in boiling water (for three to five minutes) kills all the benefits in the product and makes it rubber.

Cooking algorithm

1. We put in a pan a tablespoon of salt, a few peas of black pepper and a few bay leaves, pour water and put on the stove.
2. After boiling, dip the squid fillet in water for ten seconds and immediately pull it out.
3. We wait until the water in the pan boils again, and do the same with the rest of the carcasses.

... or 10 minutes

Feature. Another way to cook boiled-frozen squid or fresh clam fillet is to infuse the carcasses in hot water with spices. To do this, you will need the same set of products - peppercorns, salt and bay leaf.But the cooking technology itself will be slightly different.

Cooking algorithm

1. Pour water into the pan, put spices in it, salt and turn on the gas.
2. We bring the water to a boil, send the mollusks into it and immediately remove it from the fire.
3. We cover the pan with a lid and insist seafood for ten minutes.

If there is no time to defrost

Feature. Often, there is no time to defrost (especially the technologically correct one - in the refrigerator). In this case, you can boil the frozen squid without removing the icing from the carcasses.

Cooking algorithm

1. Put salt and spices in the pan and bring the water to a boil.
2. We send the fillet of a mollusk into boiling water and detect exactly 60 seconds.
3. Turn off the fire, cover the pan with a lid and let the squid brew in spicy boiling water for three to four minutes.

Other methods of preparing a sea clam

Squid can be prepared not only on a gas or electric stove. For heat treatment, a multicooker or a double boiler is quite suitable. In extreme cases, a microwave will do.

In a slow cooker

Feature. Cooking a delicacy in a slow cooker will take a total of no more than half an hour. On the gadget you need to select the "Cooking" mode and strictly follow the algorithm described below. Otherwise, tender meat will be completely ruined. If everything is done correctly, the result will be a dish that is no worse than the classic one - cooked on the stove.

Cooking algorithm

1. We put salt and spices in a special bowl, pour water, select the “Cooking” mode on the gadget and boil water.
2. After boiling, throw in a bowl of thawed squid or clam ring, close the lid of the multicooker and do not touch it for exactly two minutes.
3. After the specified time, the gadget is disconnected from the network and for another three minutes we do not open the lid.

In a double boiler

Feature. The method in a double boiler is the longest. Steamed squids are prepared for seven minutes. But here it is important not to miss the moment and timely disconnect the kitchen device from the network. The bottom of the cooking container is recommended to be greased with vegetable oil. Olive, preferably.

Cooking algorithm

1. Pour water into a special tank, salt it and throw spices and herbs there.
2. We spread the mollusk fillet on one or several tiers and turn on the device.
3. After seven minutes, turn off the double boiler and do not take out the carcass for another three minutes.

In the microwave

Feature. This is the most recommended way to cook squid. But sometimes in the absence of other kitchen appliances there is no choice. The product, cooked in the microwave, is quite tough. Therefore, before serving, it is recommended to fry it in batter or lezon.

Cooking algorithm

1. Spray pre-thawed carcasses with a mixture of vegetable oil and lemon juice with spices.
2. We spread the fillet in a special container, which is suitable for cooking in the microwave.
3. Turn on the 1000 W microwave oven and set the timer for three minutes. If the appliance has less power, the timer must be set for five to six minutes.

Stuffed

Feature. Stuffed squids can be an amazing delicacy if you cook them correctly and choose a harmonious filling for stuffing. Than they just do not “stuff” the mollusk carcasses: with sprat mixed with white bread, and minced chicken, and minced meat, and a mix of canned corn with crab sticks. The taste and color, as they say. But it is extremely important not to overdo it with spices. Squids have one feature: the clam meat instantly absorbs the taste of products adjacent to it. And stuffing the fillet with bright-tasting ingredients, you can get too rich a dish.

Cooking algorithm

1. We wash fresh squids under running water, douse with cool boiling water and peel them.
2. Lightly beat the fillet with a kitchen hammer.
3. We stuff the carcasses with a mixture of mushrooms with boiled eggs or vegetables with shrimps and fill the inside of the squid by 2/3, no more.
4. We fasten the edges with toothpicks, put on a baking sheet, pour a small amount of water and simmer until tender.
5. Five minutes before turning off the oven, you can sprinkle the stuffed fillets with cheese to form a golden brown.

Fried

Beer can be served pre-brewed, and then fried seafood. About how long to cook thawed squid, you already know. Now is the time to comprehend the three most successful ways of frying a clam.

1. In the lezon. We cut the boiled seafood into rings and dip in sour cream pre-whipped with spices and eggs. After we roll the rings in breading and send to the pan with preheated butter for about five minutes.
2. Breaded. Frying in flour batter is similar to frying in an ice cream: rings are dipped in a mixture of flour and eggs and sent to a skillet with vegetable oil. Breadcrumbs are not involved in this method. The rings are hearty and crispy with delicate flesh inside. Tentacles can also be prepared in the same way.
3. Grilled. We marinate the boiled and sliced ​​mussels in a mixture of lemon juice, finely chopped garlic, paprika and black pepper. We put it in a container and keep it in the refrigerator for two to three hours. After frying the pieces on the grill or in the electric oven.

If you did not know how to cook squid and digested the mollusks, do not rush to replenish the contents of the garbage can with carcasses. There is even a way out of a hopeless situation: put the pan on the fire and cook the fillet for about 30 minutes. Squids will become half as much, but at the same time they will find the desired softness, and you can still enjoy the taste of this seafood.

Reviews: “Delicate and tasty squid rings are good for beer”

I put raw squid in a saucepan, pour boiling water, leave for a minute, pour water, clean squid (easy to clean), then cut it into rings, dip in an egg (I mix the egg with onions and pepper to taste, you can chop the garlic finely, who likes ), then breaded and for one minute into a heated skillet (with a small amount of oil). It turns out delicate and tasty squid rings for beer. The recipe has been tested more than once. A quick and good beer snack.

Lizalisa http://forum.awd.ru/viewtopic.php?f=381&t=200047

I cook squids like this: I defrost, clean all films and entrails and dip them into boiling salt water, add laurel and fragrant peppers there. I bring to a boil and boil exactly 2 minutes. Let’s stand under the lid for another minute. Everything! Drain, cool and cut into a salad. And yet, I buy medium-sized squids, such pinkish or lilac (not white, they are peeled, in my opinion it tastes wrong).
I don’t know if this is the rule or not, but squids always turn out to be very soft and tasty.

Filezhechka http://forum.say7.info/topic34792.html

I like squids very much, I often cook. I fry the frozen or already thawed squids (stockings) with a kitty, each let stand for 1-3 minutes, then I clean the top layer with a knife, and inside, cut into shreds or ribbons, half rings and carrots (coarse grater), spread the butter in vegetable oil, spread the sliced squid, stew for 3-5 minutes on low heat, you can salt a little, add boiled rice to the finished mass. I am mixing. ready in a plate you can season with soy sauce (it has salt), mayonnaise or ketchup. the longer the squid is cooked, the harder it is. Enjoy your meal.

Marina, http://cook.ladycity.ru/doc/2044/

If you want to cook stuffed rolls, then the inner film is better to remove after decoction (in a couple of minutes literally). This will preserve the natural curvature and improve the “curl” for the roll.

RAD & K, https://edamore.com/kak-pravilno-prigotovit-kalmary/

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